The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World

Heat bona fide multiethnic breads from the New York City pastry shop with a strategic, The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year.

From the start Hot Bread Kitchen may look like numerous different pastry shops. Multigrain sandwich portions, sourdough batards, loaves, and Parker House moves line the glass case in advance in the little shop. Be that as it may, in this way, as well, do sweet Mexican conchas, rich m'smen flatbreads, smaller than normal bialys donning a filling of caramelized onion, and chewy Indian naan. Truth be told, the breads are as differing as the ladies who prepare them—on the grounds that the plans originate from their countries.

Hot Bread Kitchen is a pastry shop that utilizes and engages settler ladies, furnishing them with the aptitudes to prevail in the culinary business. The scrumptious end product of this social venture is a line of valid breads you won't find anyplace else. Highlighted in some of New York City's best cafés and conveyed in many retail outlets the nation over, these ethnic pearls would now be able to be made at home with The Hot Bread Kitchen Cookbook.

About the Author
JESSAMYN WALDMAN RODGRIGUEZ is the founder and CEO of Hot Bread Kitchen. Since launching the company out of her home kitchen in 2007, she has received numerous awards and been featured in Food & Wine magazine and the New York Times. She has an MPA from Columbia University and worked in immigration advocacy for ten years before learning to bake and becoming the first female bread baker at Daniel Boulud’s eponymous restaurant. Rodriguez lives in New York City.

JULIA TURSHEN is a food writer and coauthor of numerous cookbooks, including Mastering My Mistakes in the Kitchen, The Fat Radish Kitchen Diaries, Buvette, and It’s All Good. She divides her time between Brooklyn and upstate New York.

I've only made one recipe from this so far. That was the New York deli rye. I am a New Yorker originally and for the last few years I have been trying to recreate the chewy, dense rye bread of my childhood. I tried recipes from Rose Levy Berenbaum, two from King Arthur Flour, one from King Solomon's Table (great book), and countless ones off the internet. And Eureka, this is it. I added two generous teaspoons of deli rye flavor (basically just powdered vinegar) from King Arthur but the rest was by the book. The texture was exactly right. And for finally helping me achieve that goal, it gets 5 stars.-Anjan Kuperman

Wonderful stories about the Hot Bread Kitchen and it's baking family. The bakers share authentic home recipes from Moroccan M'smen (unleavened flatbreads) to filled doughs from Albania and Tibet. Good instructions both in text and image. Baked the New Yorker Rye the other day and loved the look in the eyes of my German father-in-law when he took a bite: "That's the taste of the "Kümmel brod" my mother used to bake!" With so many bread baking books already out there it is hard to come up with an authentic and inspiring book that can compete with the best. But Jessamyn Waldman Rodriguez pulled it off. -Bram D.

I am an avid bread baker and have made many of the breads in this book, but have found the recipes to be easy to follow and some with different techniques than what I am familiar with good results. I like the accompanying recipes to go along with the breads and the stories even better. There is enough variety to keep you interested and and none are too challenging that even a beginner should have great success here. For me it is interesting to read the stories of these breads and the places where they are from and how they are a part of the makers life. The stories make the texture of this book just as interesting to me as enjoying a fresh hot bread. -Bella B.